Vegetable Pancit

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •8 oz rice noodles
• •1 tbsp vegetable oil
• •2 cloves garlic, minced
• •1 small onion, sliced
• •1 cup carrots, julienned
• •1 cup bell peppers, sliced (mix of red and green)
• •1 cup cabbage, shredded
• •1/2 cup snap peas
• •1/4 cup soy sauce
• •1 tbsp sesame oil
• •2 green onions, sliced (for garnish)
• •Salt and pepper to taste

Instructions

1. 1

   Soak the rice noodles in hot water for about 10 minutes or until softened, then drain and set aside.

2. 2

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

3. 3

   Add the minced garlic and sliced onion to the skillet; stir-fry for about 2 minutes until fragrant.

4. 4

   Stir in the carrots, bell peppers, cabbage, and snap peas. Cook for about 5-7 minutes until the vegetables are tender-crisp.

5. 5

   Add the softened rice noodles to the skillet and pour in the soy sauce and sesame oil. Toss everything together to evenly coat the noodles and heat through for about 2-3 minutes.

6. 6

   Season with salt and pepper to taste, adjusting the flavors as needed.

7. 7

   Remove from heat and garnish with sliced green onions before serving.